GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
GRILLED VEGETABLE PANINI
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
- In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
- Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)
STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"
I was making myself a steak panini with the leftovers of my steak that I had had for dinner the night before, added havarti cheese, and wanted a nice sauce to go on it. So I just looked in the fridge and came up with this crazy concoction! It was SO GOOD, I decided to not keep it a secret! What's the fun of it if you don't share? Hope you enjoy it as much as I did!
Provided by Wildflour
Categories Lunch/Snacks
Time 17m
Yield 1 panini, 1 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
- In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
- Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
- Lay out 2 pieces of bread.
- Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
- Pour rest of sauce into tiny bowl for dipping later.
- Top one slice with 1 slice of cheese.
- Top cheese with steak, piling on. As much or little as you like.
- Top with sauted mushrooms and onions.
- Top onions and mushrooms with second slice of cheese.
- Place other slice of bread on top, sauce-side down.
- Brush top of bread lightly with olive oil.
- Place olive oil-side down onto heated griddle.
- Brush new top with a little olive oil.
- Press lightly, once, with spatula.
- Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
- When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
- When done, carefully remove and place on a cutting surface and cut in half diagonally.
- Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
- *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.
Nutrition Facts : Calories 905.4, Fat 60.1, SaturatedFat 17.6, Cholesterol 155.3, Sodium 969.8, Carbohydrate 37.9, Fiber 2.3, Sugar 6.4, Protein 53.4
HAM AND HAVARTI PANINIS
I am cheap and won't buy a panini press. I fry these on a flat non-stick pan, flattening them with a cast iron frying pan (I just leave it on top of the sandwich while it cooks). I used a sweet Bavarian mustard from Aldi, you could use another mustard but I would try and stick to a sweeter brown if you have it. Ingredient amounts are estimated. Simple and good.
Provided by lolablitz
Categories Lunch/Snacks
Time 40m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 7
Steps:
- Build sandwiches by spreading a slice of bread with mayo, another with mustard.
- Stack ham, cheese and onion.
- Butter both sides of sandwich.
- Place in frying pan over medium-high heat. Flatten with a cast iron pan or something heavy (a plate and brick might work too).
- Flip, slice in half and enjoy.
Nutrition Facts : Calories 314.4, Fat 12.3, SaturatedFat 6.2, Cholesterol 58.5, Sodium 1330.6, Carbohydrate 26.2, Fiber 1.3, Sugar 2.3, Protein 23.5
GRILLED VEGETABLE PANINI WITH BASIL PESTO
This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For Panini:.
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
- Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
- Cool completely.
- Cut each baguette into 6 pieces.
- Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
- Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
- Sprinkle with salt and pepper.
- Place top half of baguette on top and continue with remaining baguette.
- (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
- For Basil Pesto:.
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
- With the blender still running, gradually add enough oil to form a smooth and thick consistency.
- Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
- Season the pesto with more salt and pepper, to taste.
- (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yields 1 cup and takes about 10 minutes to prepare.
Nutrition Facts : Calories 434.5, Fat 20.5, SaturatedFat 5.3, Cholesterol 18.6, Sodium 827, Carbohydrate 49.6, Fiber 7.2, Sugar 3.7, Protein 14.9
VEGETABLE PANINI ON PUMPERNICKEL BREAD WITH HAVARTI CHEESE
I'm not a vegetarian, but sometimes I crave meals with no meat. This is SO yummy! It is great for making at home or taking with you on a camping trip....just add the dressing right before cooking.
Provided by Melanie B.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the loaf of bread in half lengthwise. Hollow out the bread using your fingers to pull out the soft insides. You can keep the scrap bread to thicken soups or to use in a breakfast strata.
- Combine the dressing with the minced garlic. Drizzle over the inside of the bread.
- Layer remaining ingredients and add the top.
- Toast in a Panini Press or on a grill pan with a heavy foil covered brick or other object. Cook just long enough for outside to become crisp and cheese to melt.
- Enjoy!
Nutrition Facts : Calories 363.5, Fat 18.7, SaturatedFat 6.8, Cholesterol 28.9, Sodium 227.1, Carbohydrate 33.9, Fiber 10.3, Sugar 5.9, Protein 18
More about "vegetable panini on pumpernickel bread with havarti cheese recipes"
A LIST OF GREAT PANINI RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 MELTY HAVARTI CHEESE RECIPES - TASTE OF HOME
From tasteofhome.com
PUMPERNICKEL CLUB PANINI - VILLAGE HEARTH BREADS
From countryhearthbreads.com
10 BEST HAVARTI CHEESE RECIPES | YUMMLY
From yummly.com
HAVARTI AND ROAST BEEF PANINI RECIPE - CENTERCUTCOOK
From centercutcook.com
10 BEST PUMPERNICKEL BREAD SANDWICHES RECIPES
From yummly.com
TURKEY & HAVARTI CLUB PANINI - MARTIN'S FAMOUS POTATO …
From potatorolls.com
CHEDDAR & HAVARTI PANINI - DINNER WITH JULIE
From dinnerwithjulie.com
GRILLED VEGETABLE SANDWICHES WITH HAVARTI AND …
From helloveggie.co
TURKEY HAVARTI AND PESTO PANINI - DI LUSSO DELI
From dilussodeli.com
12 VEGGIE PANINI RECIPES THAT WILL SEND YOU STRAIGHT TO
From brit.co
10 BEST VEGETARIAN PANINI RECIPES | YUMMLY
ROASTED VEGETABLE PANINI SANDWICH WITH FETA CHEESE …
From archanaskitchen.com
HAVARTI GRILLED CHEESE - FLAVORFUL HOME
From flavorfulhome.com
GRILLED VEGETABLE PANINI (VEGETARIAN!) - CHEF SAVVY
From chefsavvy.com
THE ART OF CHEESE — ROASTED VEGETABLE AND AGED HAVARTI CROSTINI …
From honestcooking.com
ROAST BEEF AND HAVARTI PANINI SANDWICH - FRENCH'S
From mccormick.com
CHICKEN AND ROASTED RED PEPPER PANINI WITH HAVARTI CHEESE
From grabandgorecipes.com
STRAWBERRY, HAVARTI & TURKEY BREAST PANINI - DIETZ & WATSON
From dietzandwatson.com
GRILLED VEGETABLE AND HAVARTI SANDWICH - COBS BREAD
From cobsbread.com
HAVARTI AND APPLE PANINIS - EATDRINKGARDEN
From eatdrinkgarden.com
GRILLED VEGGIE PANINI WITH PESTO AND IMPORTED HAVARTI
From iloveimportedcheese.com
PANINI WITH CHEESE, HAM, & TOMATO - FEARLESS FRESH
From fearlessfresh.com
ROAST BEEF AND HAVARTI PANINI WITH CRISPY FRIED ONIONS - FRENCH'S
From mccormick.com
HAVARTI CHEESE AND PEPPER PANINI | CANADIAN LIVING
From canadianliving.com
THE BEST VEGGIE LOVER'S SANDWICH - ROTH CHEESE
From rothcheese.com
10 BEST TURKEY HAVARTI SANDWICH RECIPES - YUMMLY
From yummly.com
15 BEST RECIPES FOR PANINIS AND GRILLED SANDWICHES
From thespruceeats.com
TURKEY, HAVARTI SPINACH PANINI - CHOCOLATE SLOPES®
From chocolateslopes.com
HAM & HAVARTI PANINI - MEL AND BOYS KITCHEN
From melandboyskitchen.com
GRILLED VEGETABLE SANDWICHES WITH HAVARTI AND BALSAMIC DRIZZLE
From pinterest.ca
PUMPERNICKEL CHICKEN PANINI WITH GOAT CHEESE AND APPLES
From cakebatterandbowl.com
10 BEST HAVARTI CHEESE SANDWICHES RECIPES - YUMMLY
From yummly.com
TURKEY HAVARTI PANINI WITH STONEGROUND MUSTARD AIOLI - A HINT OF …
From ahintofhoney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love